Paleo coconut yogurt is an excellent way of adding probiotics and gelatine into your diet. This delicious creamy treat is easy to make yourself, and then you can choose exactly what goes into it, without having to compromise on added sweeteners, thickeners or additives that you’d rather leave out. Method: This recipe is for an electric yogurt maker, using a thermophilic (heated) yogurt culture. This recipe can also be made in an Easiyo or using the oven light method, but has not been tested using those methods and may thus require tweaking. The yogurt maker comes with 7 cup sized jars, so we use 6 of them for the coconut yogurt and one for the dairy yogurt to keep the heirloom culture perpetuating. You will need: A thermometer: you need to be able to measure the temperature of your mixture during heating – We use a Salter digital cooking thermometer A yogurt maker (or an alternative way of keeping the culture at a consistent temperature for the incubation period) – We use a Luvelo yogurt maker Using a perpetuating heirloom-variety yogurt starter: Unfortunately a heirloom variety yogurt starter won’t live from batch to batch in coconut cream, as it’s too different from an animal based milk. This means that if you want to use yogurt from your previous batch to start up a new lot of yogurt, it needs to be dairy based (such as cow, goat, buffalo, etc milk). To work around this problem you can either use a fresh yogurt starter powder each batch (adds to the cost of the yogurt), or you can opt to keep...

Gelatine is full of goodness and has been popping up in the paleo/primal circles a lot recently. While sipping a 24-48hr bone broth is by far the healthiest option for getting your gelatine (and a truck load of other nutrients), here’s a quick and easy recipe for adding gelatine into your diet in the form of a delicious coconut pudding. Makes 2-4 servings Ingredients: 1 cup coconut cream 1 cup of mango (any fresh/frozen fruit or berries work great) 1 banana (the riper the sweeter the result) 1 tbsp grassfed gelatine (we use Great Lakes – red) 1/4 cup cool water Instructions: Place a pot on medium heat and pour in coconut cream and fruit/berries. Let heat up stirring every now and then for about 5 minutes. Mix gelatine powder into the water and let sit for a few minutes. Remove pot from heat and mix in gelatine. Return to heat and stir for a couple of minutes. Pour into a blender (depending on your blender, you probably want to let the mixture cool down a little bit, but not too much as it will start setting). Blend until smooth, pour into ramekins and place in the fridge to cool for a couple of hours or until set. Enjoy!...

These paleo oven baked apples are the perfect treat for a special occasion, or just the thing to cheer up a rainy day. They are quick and easy to prep, and when you’re cooking up a roast, you can just throw them in the oven afterwards! Serves 6 Paleo Oven Baked Apples Ingredients: 6 apples, cored (we used Golden Delicious) Dates, pitted (depending on size of the apples & dates, you’ll need 1-6 per apple) Cinnamon 1 tsp Vanilla Extract 1/2 cup Coconut Cream Paleo Oven Baked Apples Instructions: Pre-heat oven to 170C. Wash and core apples. Peel off the top of the apple so that the cinnamon will stick better. Stuff apples with pitted dates and place them in an oven dish. Pour about 1cm of water on the bottom of the dish. Sprinkle apples liberally with cinnamon (we used LOTS as I love cinnamon and it’s very good for you). Mix coconut cream and vanilla extract in a small serving jug. Bake apples for about 50-60 minutes, until they soften up nicely and the natural sugars caramelise to give them that beautiful baked apple taste. Serve warm apples in small dessert dishes with liberal pour of coconut...

Fear not – going paleo doesn’t mean giving up ice cream: This paleo ice cream is the perfect treat on a hot summer day! I don’t know about you, but I absolutely love ice cream and giving it up was probably the most daunting aspect of going paleo all those years ago. That was before I discovered coconut ice cream that is! This recipe is very quick and easy to make and it’s quite likely that you have the ingredients all ready in your cupboard too. Please note: This recipe is for an ice cream maker. We just use a basic one, which is inexpensive and does the trick beautifully! * The ice cream in the photo above is served on a slice of double chocolate cake brownie, recipe from Against All Grain cookbook, or you can find it online on the Against All Grain website. Ingredients: 1 large can (400ml) of organic coconut cream (the thicker the better!)** 2 eggs** 1 tbsp honey 2 tbsp vanilla extract OR 1 tbsp vanilla bean paste ** OR two small Ayam Coconut Cream cans (270ml) and 3 eggs Instructions: Make sure your ice cream machine is good to go. Blend all ingredients. Cool mixture in the fridge. Process as per your ice cream maker instruction. Tips: Quite often the ice cream maker bowl needs to be frozen overnight before use – we store ours in the freezer so that it’s ready to go whenever we happen to need it. I find that the ice cream forms better when the mixture is thoroughly cooled down before pouring into the...

Need ideas for this week’s healthy treat? Why not grab a beautiful apple in season, a few carrots and whipping up a batch of these healthy treats using this quick and easy paleo muffin recipe… Ingredients: 4 big carrots, reverse-juiced* 1 apple, peeled and chopped small 1/2 cup almond meal 1/4 cup coconut flour 1 tsp baking powder 30ml coconut oil 4 eggs 60ml coconut milk pecan nuts to garnish organic honey to finish Instructions: Preheat oven to 180c (350f). Mix everything except coconut flour together. Add coconut flour little by little into the mix keeping an eye on the consistency. Once you’re happy with the thickness of the mix, divide it into 12 muffin liners. Garnish each muffin with a pecan nut and drizzle a drop or two of honey on before baking for 25-30 minutes or until done. Enjoy! * Reverse-juicing = Use a juicer to separate the carrot pulp from juice, but instead of using the juice, add only the dry pulp into the muffin mix! Tip: Don’t waste the carrot juice! First collect the carrot pulp for the baking, then juice two oranges and a large young ginger knuckle into the...

Some mornings a stack of sweet yet healthy paleo pancakes is just what the doctor ordered – Indulge yourself with this guilt free recipe! As far as brekkies go, in my former non-paleo life my favourite was always the indulgent pile of sweetness called French Toast. I’ve been trying to come up with a paleo replacement ever since, but the taste/texture/something was always wrong. I’ve tried a ton of recipes with so-so results… This recipe I found on Against All Grain (they’ve got plenty of other paleo-friendly recipes too by the way!) was a great base that I adapted slightly for our use. It behaved well during cooking and was easy to flip, the texture turned out beautiful and the taste was fabulous! Ingredients: 5 eggs, room temperature 1/2 cup coconut cream 2 tsp organic vanilla extract 2 tsp honey 3 tbsp coconut flour 1/3 cup blanched almond meal 1 1/2 tsp baking soda 1/4 tsp salt 3 ripe bananas 1/4 fresh pineapple Coconut oil for cooking Instructions: Set oven heating to 150C. Combine all wet ingredients in a bowl and whisk heavily until eggs are well beaten and the mix begins to foam slightly. Combine all dry ingredients in another bowl. Using a sieve, mix with wet ingredients and whisk thoroughly. Set aside to rest to let coconut flour soak up some of the moisture. While resting, prep fruit: peel and slice up both banana and pineapple. Heat up coconut oil in a large pan to medium heat. Form several small pancakes on the pan (I used egg rings while pouring to keep the size and shape...